At the table.

Roasted beetroot, xinomyzithra, orange, toasted walnut, fresh mint & petimezi vinaigrette.

Charred & fresh tomatoes, whipped feta, pickled cucumber, Kalamata olives, capers, samphire, oregano oil & crispy paximadi.

Grilled zucchini & zucchini blossoms, anthotyro cheese cream, toasted pine nuts, fresh mint, lemon zest & agoureleio, with mustard and lemon dressing.

Marinated oyster mushrooms with olive oil and lemon, served with a fried egg and topped with pistachios.

Chargrilled octopus, fava beans, lemon gel, chive oil, crispy chickpeas & caramelised onions.

Crispy bougiourdi cheese croquette, tomato confit, hot pepper, oregano oil & fresh herbs.

Eggplant with onion svirasi, topped with gratin feta cheese to form a crust, served with capers and bell pepper purée.

Savoy cabbage parcel with finely chopped sea bass tartare, silky egg & lemon sauce, dill oil & fresh lemon zest.

Hand-rolled beef meatballs, mint & cumin, smoked tomato jus, whipped feta & crispy oregano.

Sesame-crusted tuna, lightly seared, served with a citrus broth of tangerine and lemon, accompanied by fresh cucumber.

Delicately crisp calamari, smoked garlic aioli, vibrant parsley oil.

Pan-seared sea bass, silky avgolemono, roasted leek, artichoke, fennel & velvety white bean purée.

Pan-roasted monkfish tail served over a silky cauliflower purée, charred baby leeks and a vibrant tomato-based Spetsiotise salsa delicately infused with ouzo and fresh herbs.

Creamy risotto cooked with traditional spanakorizo flavours, fresh spring onion and dill, topped with warm gratin mussels and a vibrant chimichurri.

Orzo pasta cooked in rich shrimp stock with tomato, feta, ouzo, hot pepper & garlic, pan-fried prawns, parsley oil, spring onion & lemon zest.

Creamy xinohondros trachanas, wild mushroom ragout, aged graviera, toasted hazelnut & freshly shaved black truffle.

Chargrilled lamb skewers, smoked Greek yoghurt, mint & oregano herb sauce, thyme jus, grilled spring onion, sweet red Florina pepper, celeriac purée & caramelised onions.

Chargrilled ribeye, creamy Greek orzo pasta, aged graviera cheese cream, caramelised onion, crispy orzo, chimichurri herb sauce & rich beef jus.

12-hour slow-braised beef short rib & onions in a Greek-style stew with red wine, cinnamon & thyme, served with silky celeriac purée.

Lamb gently cooked at a low temperature, silky potato purée, wild greens, caramelised onion, lamb jus & truffle oil.

Pan-roasted corn-fed chicken breast, silky potato purée, spinach, caramelised onion, deep oregano jus, crispy sage & parsley oil.

Pistachios & petimezi dressing.

Olive & lemon vinaigrette.

Crispy fries topped with feta cheese.

With a choice of cream or tomato sauce.